Almond Flour Scones with Berries

Close up square photo of almond flour scones with blueberries on a white plate.

4.64 from 11 votes

These quick and easy one bowl Almond Flour Scones with raspberries or blueberries and lemon zest, are moist and delicious! They're low in added sugar, gluten-free, grain-free, and FODMAP friendly-perfect for a grab and go breakfast, or a healthy afternoon snack with a cup of tea!

Prep Time8

Cook Time25

Total Time33

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 357kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

1 large egg
1/4 cup avocado oil or other vegetable oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest or orange zest
2 cups almond flour
1/3 cup tapioca flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberries fresh or frozen; or
1 teaspoon ground ginger optional

Instructions

Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or Silpat.
Crack egg into a large mixing bowl, and stir well with a whisk or fork. Add avocado oil, maple syrup, vanilla extract, and lemon zest to the egg, and mix well with a whisk or fork to combine.
Add the almond and tapioca flours, baking powder, salt, and (optional) ground ginger to the liquid ingredients. Stir well with a large fork or mixing spoon. Add the raspberries or blueberre {if using frozen, you do not need to defrost them first} to dough, and stir well to combine.
Add the raspberries or blueberries to the dough and stir well to combine. Note: If you are using frozen berries, you don't need to defrost them first.
Spoon the mixture on to the parchment paper or Silpat lined baking sheet. Moisten your hands with water and shape the dough into a circle, about 8 inches in diameter. Cut the dough into 6 triangles with a serrated knife and bake for 20 minutes.
Remove the baking sheet from oven, and cut the scones in the same place again with a serrated knife. Place back in to oven to bake for an additional 5 minutes. Remove from the oven, and allow to cool for 5-10 minutes before serving.

Notes

Ingredient Swaps & Options

Berries: Use your favorite fresh or frozen berries or a combination of berries.
Avocado Oil: High-oleic sunflower oil, also rich in heart healthy monounsaturated fats is a good replacement for avocado oil.
Spices: Try swapping the ground ginger with other spices such as cinnamon, cardamom, or nutmeg. Note: You may need to adjust the amount>
Egg: Swap the egg with a flax or chia egg for a vegan scone recipe.

Nutrition